Skip to Main Content
  • Shop the Sale & Get Grill Assembly and Delivery from a Local Dealer  |Find a Dealer
Spinach-Artichoke Puff Pastry Pull Apart

Spinach-Artichoke Puff Pastry Pull Apart

By Mandy Tanner

This fun finger food embodies the flavors of a favorite cheesy dip in a pull-apart puff pastry perfect for a party. To quickly soften cream cheese, microwave it for 20 seconds on high.

Prep Time

15 Minutes

Cook Time

35 Minutes

Pellets

Cherry

Ingredients

How many people are you serving?

10

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
8 Ounce whole milk mozzarella, grated
2 Ounce Parmesan, grated
6 Ounce cream cheese, softened (3/4 cup)
2 Tablespoon mayonnaise or sour cream
1 Clove garlic, minced
1/2 Teaspoon finely grated lemon zest
1/2 Teaspoon freshly ground black pepper
1/4 Teaspoon kosher salt
1/2 Teaspoon Crushed red pepper flakes
1 10-oz package chopped frozen spinach, thawed and excess water squeezed out
1 14-oz can artichoke hearts in water, drained and chopped
2 sheets frozen puff pastry, thawed according to package instructions
1 egg, beaten, for egg wash

Steps

  • 1

    In a medium bowl, combine half of the mozzarella (about 1 cup) and half of the Parmesan (about 1/4 cup), the cream cheese, mayonnaise, garlic, lemon zest, red pepper flakes, black pepper, and salt until well blended. Add the spinach and chopped artichoke hearts and stir well to combine.

    Ingredients
    • 4 Ounce whole milk mozzarella, grated

    • 1 Ounce Parmesan, grated

    • 6 Ounce cream cheese, softened (3/4 cup)

    • 2 Tablespoon mayonnaise or sour cream

    • 1 Clove garlic, minced

    • 1/2 Teaspoon finely grated lemon zest

    • 1/2 Teaspoon freshly ground black pepper

    • 1/4 Teaspoon kosher salt

    • 1/2 Teaspoon Crushed red pepper flakes

    • 1  10-oz package chopped frozen spinach, thawed and excess water squeezed out

    • 1  14-oz can artichoke hearts in water, drained and chopped

  • 2

    Line a rimmed baking sheet with parchment paper. Place 1 sheet of puff pastry on a work surface and roll it out to 12- x 15-inch rectangle. Transfer it to the lined baking sheet and then roll out the remaining sheet of puff pastry to the same size.

    Ingredients
    • 2  sheets frozen puff pastry, thawed according to package instructions

  • 3

    Using an offset spatula and leaving a ¾-inch border on all sides, spread the spinach and artichoke filling and evenly over puff pastry on the baking sheet. Sprinkle the 1 cup of mozzarella over the filling.

    Ingredients
    • 4 Ounce whole milk mozzarella, grated

  • 4

    Brush the exposed puff pastry border with the egg wash. Top with the second sheet of puff pastry. Using a sharp knife or a pizza cutter, cut the rectangle into 3-inch-wide strips in both directions, then cut diagonally through the squares to form triangles. (If the dough is too soft to cut, refrigerate it for 15 minutes.) The pastry can also be covered and refrigerated for a few hours before cooking.

    Ingredients
    • 1  egg, beaten, for egg wash

  • 5

    When ready to cook, preheat the Traeger to 375°F; this will take at least 15 minutes.

  • 6

    Brush the top of the puff pastry with egg wash and sprinkle with the remaining ¼ cup of Parmesan. Place the baking sheet directly on the grill grates, close the lid, and bake for 25 minutes.

    375 ˚F / 191 ˚C

    Ingredients
    • 1 Ounce Parmesan, grated

  • 7

    Increase the temperature to 400°F and cook until the pastry is a deep golden brown and puffed, another 10 minutes.

    400 ˚F / 204 ˚C

  • 8

    Let cool slightly before serving. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.

Your Cart


Your Cart